When it comes to hormone balance, balanced meals play a huge role. This is because hormonal imbalances are often part of the bigger picture when insulin resistance is present, as is the case with PCOS for example. For this reason, it is important to have a good balance between proteins, healthy fats and complex carbohydrates.
This recipe is the perfect interplay of the three, also having the benefits of anti-inflammatory omega-3s and plenty of gut-loving, plant-derived ingredients.
- 1 tsp olive oil
- ½ onion, diced
- 125g sweet potato, cut into cubes
- 1 clove of garlic, minced
- 1 tsp smoked paprika
- ½ tsp cayenne pepper
- 1 tsp lemon juice
- ¼ cauliflower, cut into florets
- 50g passata
- ~6 cherry tomatoes, cut in half
- Handful of curly kale, chopped
- 1 bay leaf
- ¼ fish stock cube
- 100g-125g fresh trout filler
- Fresh parsley to garnish, chopped
- Heat the olive oil in a large pan at medium heat.
- Add the onion and sweet potato, cover and cook for 5 min.
- Add the garlic, paprika and cayenne, and continue to cook for another 2-3 min.
- Squeeze the lemon and stir into the spices, add a tiny splash of water, kale, bay leaf and the stock cube, crumbled. Cover and simmer for ~15min until the sweet potatoes are cooked.
- Reduce the heat to low and place the fish fillet on top of the stew. Depending on the thickness of the fillet, cook it for ~7min.
- Garnish with parsley and some more lemon juice once plated.
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